CRISPY SOUTHWEST CHICKEN WRAPS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c cooked rice, warm or at room temperature
1 c cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 c black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 c fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp of chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 c shredded cheese (1 use a combination of Monterey jack and sharp cheddar)
sour cream (optional)
6 burrito-sized flour tortillas
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Directions: |
Directions:Mix rice together with chili powder, cumin and garlic salt.
Add remaining ingredients except for cheese and sour cream.
Sprinkle cheese over tortillas, leaving 1/2 inch border around edges, then arrange
chicken and rice mixture down the center of each tortilla. (optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps delightfully creamy.)
Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm by your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and report with remaining wraps. Serve warm. |
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Number Of
Servings: |
Number Of
Servings:6 |
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